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StewS & chiliS
Seafood Chili
3 cups chopped onion
6 garlic cloves, peeled and chopped
2 jalapeño peppers, seeded and
chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
2 tablespoons chili powder
1 tablespoon oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoon extra virgin olive oil
2 cans (14 ounces each) diced
tomatoes with juice
2 cans (6 ounces each) chopped
clams, drained, ½ cup juice
reserved
2 tablespoons cornmeal
1 pound large shrimp, peeled and
deveined
1 pound large sea scallops, tough
muscle removed
¾ pound halibut (or other firm white
fish), cut into 1-inch pieces
1 pound mussels, rinsed and de
-
bearded
½ cup chopped fresh cilantro
Makes 8 servings
Combine onions, garlic, jalapeño peppers, red pepper, green pepper, chili powder,
oregano, cumin, and coriander with the olive oil in ceramic pot of the Cuisinart
®
Slow Cooker. Stir in diced tomatoes and ½ cup clam juice. Cover and press the
on/off button to turn the unit on. Set timer to 4 hours and press Low; the slow
cooker will automatically switch to Warm until you are ready to finish cooking.
Turn heat to High and stir in cornmeal; cover and cook 15 minutes. Add chopped
clams, shrimp, scallops, and halibut; stir gently. Place mussels on top. Cook on
High for 1 minute or until shrimp are pink and mussels have opened. Garnish with
fresh chopped cilantro.
Nutritional information per serving:
Calories 358 (16% from fat) • carb. 16g • pro. 58g • fat 6g • sat. fat 1g
• chol. 213mg • sod. 440mg • calc. 161mg • fiber 3g